This was Tuesday night's dinner. The recipe is from Monkey See Monkey Do, via Once a Month Meals. I've never cooked with Israeli couscous before - the grains are much bigger than the normal stuff. Andy, the baby and I thought it was delicious, the other children picked at the chicken and ate a few mouthfuls under duress. There was enough left over for lunch today.
I'm loving the once a month cooking thing. Only done one day cooking dinners so far, but it's meant that I haven't cooked anything in the evenings for over two weeks now. Amazing!
Wednesday 4 June 2014
Thursday 2 January 2014
Best Ever Brown Rice
All my attempts at cooking rice ended in disaster until I tried this recipe. I love that it uses brown rice, so v healthy, and the oil and butter means it tastes delicious. I normally don't use the cardamon pods or gelatine. If you're worried about the amount of fat used, read the book :) (Or, don't read it if you don't want to be challenged about everything you eat!).
I bought a small cast-iron pot from IKEA which works really well for this.
This recipe takes a while so be prepared, or cook in advance. I'm working on having one day a week where I make food in advance that we will eat over the next few days: rice, tomato sauce, stock, pizza dough etc.
This recipe makes enough for us for between 1-2 meals. When the children are eating a bit more I guess it will just do for 1.
Basic Brown Rice
(Nourishing Traditions, page 466)
Ingredients:
2 cups long-grain brown rice
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 cardamon pods
4 cups chicken stock (or combination of chicken stock and water)
1 tablespoon gelatine (optional)
1/2 teaspoon sea salt
1. In a heavy, flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole.
2. Saute rice in butter and oil, stirring constantly, until rice begins to turn milky. Pour in liquid, add salt and optional gelatin and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice.
3. Reduce flame to lowest heat, cover tightly and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking.
I bought a small cast-iron pot from IKEA which works really well for this.
This recipe takes a while so be prepared, or cook in advance. I'm working on having one day a week where I make food in advance that we will eat over the next few days: rice, tomato sauce, stock, pizza dough etc.
This recipe makes enough for us for between 1-2 meals. When the children are eating a bit more I guess it will just do for 1.
Basic Brown Rice
(Nourishing Traditions, page 466)
Ingredients:
2 cups long-grain brown rice
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 cardamon pods
4 cups chicken stock (or combination of chicken stock and water)
1 tablespoon gelatine (optional)
1/2 teaspoon sea salt
1. In a heavy, flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole.
2. Saute rice in butter and oil, stirring constantly, until rice begins to turn milky. Pour in liquid, add salt and optional gelatin and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice.
3. Reduce flame to lowest heat, cover tightly and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking.
Leftovers Special Fried Rice
This is a great way to use up leftover meat and veg. If you make a batch of rice to have on hand it makes this dinner even easier. I need to get into the habit of doing that. My favourite rice recipe is from Nourishing Traditions which I will post next.
Ingredients:
Sesame oil (or whatever oil you have. Sesame oil gives a great flavour though.)
Chinese 5 Spice
Good portion of leftover meat and/or veg, diced. I bulk up with frozen peas and tinned sweetcorn.
1 or 2 eggs
Cooked rice (I think I use about 1 cup uncooked)
Soy sauce
1. Heat oil in a wok or large frying pan. Add meat and veg (frozen veg first if using) with a shake of Chinese 5 Spice. Cook until heated through.
2. If using, whisk the eggs in a bowl. Push the meat and veg to one side in the pan, pour the egg into the space and stir it so that it scrambles. When cooked, mix in with the rest.
3. Stir in rice and heat through. Add a splash of soy sauce to taste.
Done! Dinner in 10 mins :)
Ingredients:
Sesame oil (or whatever oil you have. Sesame oil gives a great flavour though.)
Chinese 5 Spice
Good portion of leftover meat and/or veg, diced. I bulk up with frozen peas and tinned sweetcorn.
1 or 2 eggs
Cooked rice (I think I use about 1 cup uncooked)
Soy sauce
1. Heat oil in a wok or large frying pan. Add meat and veg (frozen veg first if using) with a shake of Chinese 5 Spice. Cook until heated through.
2. If using, whisk the eggs in a bowl. Push the meat and veg to one side in the pan, pour the egg into the space and stir it so that it scrambles. When cooked, mix in with the rest.
3. Stir in rice and heat through. Add a splash of soy sauce to taste.
Done! Dinner in 10 mins :)
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